Vegetarian Cassoulet

Name: Vegetarian Cassoulet
Prep time: 9 h 20 min
Cook time: 9 h 20 min
Total time: 9 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 946 milliliters mushroom broth; 2 carrots, peeled and diced; 4 sprigs fresh parsley; 1 sprig fresh rosemary; 1 sprig fresh lemon thyme, chopped; 454 grams dry navy beans, soaked overnight; 2 Tbsps olive oil; 1 onion; 1 large potato, peeled and cubed; 1 cube vegetable bouillon

Vegetarian Cassoulet requires around 9 hours and 20 minutes from start to finish. Watching your figure? This gluten free and vegan recipe has 144 calories, 6g of protein, and 4g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have navy beans, rosemary, lemon thyme, and a few other ingredients on hand, you can make it.

Instructions

Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

Ingredients you will need

Carrot

Onion

Cooking Oil

Equipment you will use

Frying Pan

In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf.

Ingredients you will need

Bay Leaves

Bouillon

Mushrooms

Carrot

Beans

Broth

Onion

Equipment you will use

Slow Cooker

Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

Ingredients you will need

Rosemary